1. Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve.
2. Sauté carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender.
3. Stir in onions and green beans and heat through, about 5 to 7 minutes.

Serves 4.

Wine suggestion: Serve with Chianti, a Sangiovese or Pinot Noir.

1. In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and sauté until browned, about 6 minutes.
2. Stir in onion and garlic, cook and stir for 4 to 5 minutes, until onion is tender.
3. Add flour, allspice, pepper; cook, stirring constantly, for 1 to 2 minutes. Add ale, broth, vinegar and coffee. Bring to a boil, scrape bottom of pan to loosen any brown bits; cover and reduce heat.
4. Simmer for 30 minutes; uncover and stir in vegetables. Cover and continue to simmer for 30 minutes more, until vegetables are tender.
5. Taste and adjust seasoning, adding salt and pepper as desired.

Serves 6 to 8.
Wine recommendation: Choose the same ale or dark beer used in the dish, or chill another “autumn”-bodied beer.

Nutrition Facts
Calories 400 calories
Protein 32 grams
Fat 15 grams
Sodium 1040 milligrams
Cholesterol 90 milligrams
Saturated Fat 4 grams
Carbohydrates 31 grams
Fiber 4 grams

1. Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper.
2. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5 to 6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes.
3. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker.
4. Cover and slow-cook until pork is tender, 6 to 7 hours on low.
5. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm.
6. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth.
7. Pour sauce over meat, stir gently and serve immediately.

Serves 6.

Nutrition Facts: Calories 440 calories Protein 48 grams Fat 21 grams Sodium 350 milligrams Cholesterol 165 milligrams Saturated Fat 7 grams Carbohydrates 14 grams

PREPARATION:
Cut pork into large chunks. Peel potatoes and cut into 1-inch pieces. Seed, core, and thinly slice bell pepper.

Heat oil in a skillet; brown pork, stirring to brown all sides. Layer all ingredients in crockpot in order given; cover and cook on LOW until meat is tender, about 9 to 10 hours.

PREPARATION:
Heat oil in skillet, brown pork and onion and garlic. Transfer to slow cooker or crockpot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread; garnish with sliced ripe olives and sour cream.

PREPARATION:
Brown meats in butter. Add garlic and onions and cook until onions are tender. In crockpot, combine the browned meat mixture with remaining ingredients. Cover and cook on low 8 to 10 hours, until meat is very tender.
Serve with warm tortillas. This can also be made with all beef or pork.

PREPARATION:
Heat oil in large skillet over medium-high heat. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned. Place pork mixture in slow cooker. Whisk flour with chicken broth; pour into slow cooker/Crock Pot. Stir in frozen vegetables and mushrooms. Cover and cook on low 6 to 8 hours. About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste. Serve over rice.
Serves 4.

PREPARATION:
In a large skillet over medium heat, brown pork and garlic in hot oil. Drain off excess fat. Meanwhile, combine all ingredients, except dumplings, in a 3 1/2 to 4-quart slow cooker. Stir in browned pork cubes. Cover and cook on LOW setting for 9 to 10 hours or on HIGH setting for 4 to 5 hours. If stew was cooked on low heat setting, turn HIGH heat setting for the dumplings.

Prepare Cornmeal Dumplings, using recipe below. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.
from Betty Copeland

Cornmeal Dumplings
# 1/2 cup cornmeal
# 1/2 cup flour
# 1 teaspoon baking powder
# 1/4 teaspoon salt
# 2 1/2 tablespoons cold butter
# 1/2 cup milk
Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir. Drop onto hot stew and continue cooking as directed.

PREPARATION:
Combine all ingredients except flour and sour cream, adding 1/2 cup water. Cook on low, covered, for 8 to 10 hours. Uncover and turn on high. Mix the flour with the sour cream until smooth; add to the stew and continue to cook for 10 minutes, until thickened and thoroughly heated.
Serve with buttered noodles.

PREPARATION:
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce). Place onions, chilis, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir and cook, covered, on low 8 to 12 hours, or on high 4 to 6 hours. I mashed a few of the potatoes to thicken it. Delicious with freshly-baked cornbread!
Serves 6.